Izvorni znanstveni članak
Conformation and composition of Black slavonian pig carcasses and quality of Black slavonian pig meat of lower and higher meatness level
Đuro Senčić
; Sveučilište Josipa Jurja Strossmayera u Osijeku, Poljoprivredni fakultet u Osijeku, Zavod za stočarstvo
Danijela Samac
; Sveučilište Josipa Jurja Strossmayera u Osijeku, Poljoprivredni fakultet u Osijeku, Zavod za stočarstvo
Puni tekst: hrvatski pdf 145 Kb
str. 410-412
preuzimanja: 350
citiraj
APA 6th Edition
Senčić, Đ. i Samac, D. (2016). Conformation and composition of Black slavonian pig carcasses and quality of Black slavonian pig meat of lower and higher meatness level. MESO: Prvi hrvatski časopis o mesu, XVIII (5), 412-412. Preuzeto s https://hrcak.srce.hr/167860
MLA 8th Edition
Senčić, Đuro i Danijela Samac. "Conformation and composition of Black slavonian pig carcasses and quality of Black slavonian pig meat of lower and higher meatness level." MESO: Prvi hrvatski časopis o mesu, vol. XVIII, br. 5, 2016, str. 412-412. https://hrcak.srce.hr/167860. Citirano 23.11.2024.
Chicago 17th Edition
Senčić, Đuro i Danijela Samac. "Conformation and composition of Black slavonian pig carcasses and quality of Black slavonian pig meat of lower and higher meatness level." MESO: Prvi hrvatski časopis o mesu XVIII, br. 5 (2016): 412-412. https://hrcak.srce.hr/167860
Harvard
Senčić, Đ., i Samac, D. (2016). 'Conformation and composition of Black slavonian pig carcasses and quality of Black slavonian pig meat of lower and higher meatness level', MESO: Prvi hrvatski časopis o mesu, XVIII(5), str. 412-412. Preuzeto s: https://hrcak.srce.hr/167860 (Datum pristupa: 23.11.2024.)
Vancouver
Senčić Đ, Samac D. Conformation and composition of Black slavonian pig carcasses and quality of Black slavonian pig meat of lower and higher meatness level. MESO: Prvi hrvatski časopis o mesu [Internet]. 2016 [pristupljeno 23.11.2024.];XVIII(5):412-412. Dostupno na: https://hrcak.srce.hr/167860
IEEE
Đ. Senčić i D. Samac, "Conformation and composition of Black slavonian pig carcasses and quality of Black slavonian pig meat of lower and higher meatness level", MESO: Prvi hrvatski časopis o mesu, vol.XVIII, br. 5, str. 412-412, 2016. [Online]. Dostupno na: https://hrcak.srce.hr/167860. [Citirano: 23.11.2024.]
Puni tekst: engleski pdf 145 Kb
str. 412-412
preuzimanja: 337
citiraj
APA 6th Edition
Senčić, Đ. i Samac, D. (2016). Conformation and composition of Black slavonian pig carcasses and quality of Black slavonian pig meat of lower and higher meatness level. MESO: Prvi hrvatski časopis o mesu, XVIII (5), 412-412. Preuzeto s https://hrcak.srce.hr/167860
MLA 8th Edition
Senčić, Đuro i Danijela Samac. "Conformation and composition of Black slavonian pig carcasses and quality of Black slavonian pig meat of lower and higher meatness level." MESO: Prvi hrvatski časopis o mesu, vol. XVIII, br. 5, 2016, str. 412-412. https://hrcak.srce.hr/167860. Citirano 23.11.2024.
Chicago 17th Edition
Senčić, Đuro i Danijela Samac. "Conformation and composition of Black slavonian pig carcasses and quality of Black slavonian pig meat of lower and higher meatness level." MESO: Prvi hrvatski časopis o mesu XVIII, br. 5 (2016): 412-412. https://hrcak.srce.hr/167860
Harvard
Senčić, Đ., i Samac, D. (2016). 'Conformation and composition of Black slavonian pig carcasses and quality of Black slavonian pig meat of lower and higher meatness level', MESO: Prvi hrvatski časopis o mesu, XVIII(5), str. 412-412. Preuzeto s: https://hrcak.srce.hr/167860 (Datum pristupa: 23.11.2024.)
Vancouver
Senčić Đ, Samac D. Conformation and composition of Black slavonian pig carcasses and quality of Black slavonian pig meat of lower and higher meatness level. MESO: Prvi hrvatski časopis o mesu [Internet]. 2016 [pristupljeno 23.11.2024.];XVIII(5):412-412. Dostupno na: https://hrcak.srce.hr/167860
IEEE
Đ. Senčić i D. Samac, "Conformation and composition of Black slavonian pig carcasses and quality of Black slavonian pig meat of lower and higher meatness level", MESO: Prvi hrvatski časopis o mesu, vol.XVIII, br. 5, str. 412-412, 2016. [Online]. Dostupno na: https://hrcak.srce.hr/167860. [Citirano: 23.11.2024.]
Puni tekst: njemački pdf 145 Kb
str. 413-413
preuzimanja: 281
citiraj
APA 6th Edition
Senčić, Đ. i Samac, D. (2016). Conformation and composition of Black slavonian pig carcasses and quality of Black slavonian pig meat of lower and higher meatness level. MESO: Prvi hrvatski časopis o mesu, XVIII (5), 412-412. Preuzeto s https://hrcak.srce.hr/167860
MLA 8th Edition
Senčić, Đuro i Danijela Samac. "Conformation and composition of Black slavonian pig carcasses and quality of Black slavonian pig meat of lower and higher meatness level." MESO: Prvi hrvatski časopis o mesu, vol. XVIII, br. 5, 2016, str. 412-412. https://hrcak.srce.hr/167860. Citirano 23.11.2024.
Chicago 17th Edition
Senčić, Đuro i Danijela Samac. "Conformation and composition of Black slavonian pig carcasses and quality of Black slavonian pig meat of lower and higher meatness level." MESO: Prvi hrvatski časopis o mesu XVIII, br. 5 (2016): 412-412. https://hrcak.srce.hr/167860
Harvard
Senčić, Đ., i Samac, D. (2016). 'Conformation and composition of Black slavonian pig carcasses and quality of Black slavonian pig meat of lower and higher meatness level', MESO: Prvi hrvatski časopis o mesu, XVIII(5), str. 412-412. Preuzeto s: https://hrcak.srce.hr/167860 (Datum pristupa: 23.11.2024.)
Vancouver
Senčić Đ, Samac D. Conformation and composition of Black slavonian pig carcasses and quality of Black slavonian pig meat of lower and higher meatness level. MESO: Prvi hrvatski časopis o mesu [Internet]. 2016 [pristupljeno 23.11.2024.];XVIII(5):412-412. Dostupno na: https://hrcak.srce.hr/167860
IEEE
Đ. Senčić i D. Samac, "Conformation and composition of Black slavonian pig carcasses and quality of Black slavonian pig meat of lower and higher meatness level", MESO: Prvi hrvatski časopis o mesu, vol.XVIII, br. 5, str. 412-412, 2016. [Online]. Dostupno na: https://hrcak.srce.hr/167860. [Citirano: 23.11.2024.]
Puni tekst: talijanski pdf 145 Kb
str. 413-413
preuzimanja: 420
citiraj
APA 6th Edition
Senčić, Đ. i Samac, D. (2016). Conformation and composition of Black slavonian pig carcasses and quality of Black slavonian pig meat of lower and higher meatness level. MESO: Prvi hrvatski časopis o mesu, XVIII (5), 412-412. Preuzeto s https://hrcak.srce.hr/167860
MLA 8th Edition
Senčić, Đuro i Danijela Samac. "Conformation and composition of Black slavonian pig carcasses and quality of Black slavonian pig meat of lower and higher meatness level." MESO: Prvi hrvatski časopis o mesu, vol. XVIII, br. 5, 2016, str. 412-412. https://hrcak.srce.hr/167860. Citirano 23.11.2024.
Chicago 17th Edition
Senčić, Đuro i Danijela Samac. "Conformation and composition of Black slavonian pig carcasses and quality of Black slavonian pig meat of lower and higher meatness level." MESO: Prvi hrvatski časopis o mesu XVIII, br. 5 (2016): 412-412. https://hrcak.srce.hr/167860
Harvard
Senčić, Đ., i Samac, D. (2016). 'Conformation and composition of Black slavonian pig carcasses and quality of Black slavonian pig meat of lower and higher meatness level', MESO: Prvi hrvatski časopis o mesu, XVIII(5), str. 412-412. Preuzeto s: https://hrcak.srce.hr/167860 (Datum pristupa: 23.11.2024.)
Vancouver
Senčić Đ, Samac D. Conformation and composition of Black slavonian pig carcasses and quality of Black slavonian pig meat of lower and higher meatness level. MESO: Prvi hrvatski časopis o mesu [Internet]. 2016 [pristupljeno 23.11.2024.];XVIII(5):412-412. Dostupno na: https://hrcak.srce.hr/167860
IEEE
Đ. Senčić i D. Samac, "Conformation and composition of Black slavonian pig carcasses and quality of Black slavonian pig meat of lower and higher meatness level", MESO: Prvi hrvatski časopis o mesu, vol.XVIII, br. 5, str. 412-412, 2016. [Online]. Dostupno na: https://hrcak.srce.hr/167860. [Citirano: 23.11.2024.]
Puni tekst: španjolski pdf 145 Kb
str. 413-413
preuzimanja: 296
citiraj
APA 6th Edition
Senčić, Đ. i Samac, D. (2016). Conformation and composition of Black slavonian pig carcasses and quality of Black slavonian pig meat of lower and higher meatness level. MESO: Prvi hrvatski časopis o mesu, XVIII (5), 412-412. Preuzeto s https://hrcak.srce.hr/167860
MLA 8th Edition
Senčić, Đuro i Danijela Samac. "Conformation and composition of Black slavonian pig carcasses and quality of Black slavonian pig meat of lower and higher meatness level." MESO: Prvi hrvatski časopis o mesu, vol. XVIII, br. 5, 2016, str. 412-412. https://hrcak.srce.hr/167860. Citirano 23.11.2024.
Chicago 17th Edition
Senčić, Đuro i Danijela Samac. "Conformation and composition of Black slavonian pig carcasses and quality of Black slavonian pig meat of lower and higher meatness level." MESO: Prvi hrvatski časopis o mesu XVIII, br. 5 (2016): 412-412. https://hrcak.srce.hr/167860
Harvard
Senčić, Đ., i Samac, D. (2016). 'Conformation and composition of Black slavonian pig carcasses and quality of Black slavonian pig meat of lower and higher meatness level', MESO: Prvi hrvatski časopis o mesu, XVIII(5), str. 412-412. Preuzeto s: https://hrcak.srce.hr/167860 (Datum pristupa: 23.11.2024.)
Vancouver
Senčić Đ, Samac D. Conformation and composition of Black slavonian pig carcasses and quality of Black slavonian pig meat of lower and higher meatness level. MESO: Prvi hrvatski časopis o mesu [Internet]. 2016 [pristupljeno 23.11.2024.];XVIII(5):412-412. Dostupno na: https://hrcak.srce.hr/167860
IEEE
Đ. Senčić i D. Samac, "Conformation and composition of Black slavonian pig carcasses and quality of Black slavonian pig meat of lower and higher meatness level", MESO: Prvi hrvatski časopis o mesu, vol.XVIII, br. 5, str. 412-412, 2016. [Online]. Dostupno na: https://hrcak.srce.hr/167860. [Citirano: 23.11.2024.]
Sažetak
The research was conducted on 32 right carcasses of Black Slavonian pigs, 16 of which had a higher level of meatness (42.95 %), while 16 carcasses had a lower level of meatness (48.55 %) even though they were of similar weight (48.23 and 48.35 kg respectively). Analysed carcasses originated from castrated male pigs that were fattened under identical conditions and fed ad libitum, up to 120 kg of body weight. Carcasses were dissected according to the modified method introduced by Weniger et al. (1963). The quality of meat was determined on samples of long back muscle (M. longissimus dorsi). Pig carcasses of higher meatness levels demonstrated a significantly (p < 0.01) higher share of ham (27.63 % : 24.92 %) and neck (14.30 % : 7.94 %), as well as a significantly (p < 0.01) lower share of belly-rib part (19.98 % : 20.94 %), jowl (1.85 % : 3.48 %) and fat (2.68 % : 4.04 %). Pig meat of higher meatness levels demonstrated a significantly (p < 0.01) lower pH2 value (5.36 : 5.73) and lower water holding capacity (6.18 cm2 : 2.23 cm2) than pig meat of lower meatness levels.
Ključne riječi
Black Slavonian pig; lower levels of meatness; higher levels of meatness; conformation and composition of carcasses; meat quality
Hrčak ID:
167860
URI
https://hrcak.srce.hr/167860
Datum izdavanja:
12.10.2016.
Podaci na drugim jezicima:
hrvatski
njemački
talijanski
španjolski
Posjeta: 3.440
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